Cold Lemon Soup with Zucchini

Cold Lemon Soup With Zucchini Recipe

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How to Make Cold Lemon Soup with Zucchini


  1. Bring the chicken stock to a boil in a large saucepan; add salt to taste.
  2. Meanwhile, in a medium bowl, beat the eggs with a whisk or electric mixer until thick and frothy.
  3. Slowly add the lemon juice, beating constantly to prevent eggs from curdling.
  4. Stir the egg-lemon mixture into the hot chicken broth; let cool and refrigerate.
  5. Grate or julienne the zucchinis; blanch in boiling salted water for 45 seconds just to set the color and remove raw taste.
  6. Quickly drain and run under cold water until cool to the touch; refrigerate.
  7. To serve, mix the zucchini into the soup. Serve chilled; garnish with lemon slices.

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About Cold Lemon Soup with Zucchini

Course/Dish: Other Soups
Other Tag: Quick & Easy

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